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The Power Punch Phenomenon in Okra, Let’s Detox Some More!

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The Power Punch Phenomenon in Okra. Let’s Detox Some More: Discover the power punch nutrients in this delectable vegetable named Okra.

The Power Punch Phenomenon:

Okra is a warm season vegetable, also known as gumbo or ladies’ fingers. It is a good source of minerals, vitamins, and fiber. The Power Punch in Okra is that they are a good filler food. Okra not only curbs hunger but keeps you from getting tired. It strengthens your immunity against conditions such as diabetes, high cholesterol, Alzheimer’s, liver disease, breast cancer, and asthma. It is rich in vitamins A, C, and K,  and they help fortify bones while improving eyesight.

Health Benefits:

The health benefits of okra include their ability to improve digestive health and vision, boost skin health, protect infant health, prevent certain cancers, and strengthen bones. They improve cardiovascular health, lowers total cholesterol levels, aids the immune system, lowers blood pressure, and protects heart health.


Okra is rich in vitamins and minerals, including vitamins A, B, C, E, and K, as well as calcium, iron, magnesium, potassium, and zinc, and okra contains high levels of mucilaginous fiber. Most of the health benefits of okra comes from the minerals, vitamins, and organic compounds found in them.


The best part of adding okra to your diet is the increase it has on your total fiber intake. Mucilaginous fiber found in okra helps move food through your digestive tract by adding bulk. This means that bowel movements are more regular and there is a reduction in gastrointestinal discomforts like bloating, cramping, constipation, and excess gas. Okra helps prevent diarrhea, because they add bulk to watery stools. Their fiber content helps to clear out excess cholesterol in the body and controls the rate at which sugar is absorbed into the body.


Okra contains a very high content of vitamin A, as well as antioxidant components like beta carotenes, xanthein, and lutein. Antioxidants are powerful compounds that destroy or neutralize free radicals, which are the dangerous byproducts of cellular metabolism. Free radicals are responsible for cell degradation in the body, including those responsible for vision. With high levels of okra in your diet, you can protect your eyes against macular degeneration and cataracts.


Vitamin A antioxidants are also able to protect skin health, by promoting quicker healing, reducing the appearance of scars and acne, and eliminating wrinkles. This is because the antioxidants are able to neutralize the free radicals which may have damaged those skin cells.

Immune System:

Antioxidant components of okra make them powerful in fighting off free radicals, while the vitamin C content boosts the body’s immunity. This vitamin stimulates the immune system to generate or produce white blood cells, which combat other foreign pathogens and materials in the body that can weaken the immune system.

Blood Pressure:

Okra is a good source of vitamins and minerals, and potassium, which is an important aspect of health. Potassium is necessary to maintain proper fluid balance in the body because it balances sodium. Potassium helps relax blood vessels and arteries, which reduce blood pressure and lessens the strain on the cardiovascular system.

Controls Hunger:

Okra is loaded with soluble fiber which makes you feel full faster and for longer periods of time. This can help keep your calorie intake in check, helping you with your weight loss goals. With a more lasting feeling of satiety, your need to binge eat will lessen.

Reduces the Tired Feeling:

Okra seeds can delay fatigue. They contain the antioxidants polyphenols and flavonoids that promote glycogen storage in the liver. Glycogen is a body fuel reserve, and more of it means you will take longer to tire.

Purchase, Storage and Cooking: :

Choose okra that is long and firm to the touch. Store in the crisper drawer in a paper or plastic bag which will stop them from becoming slimy or moldy. Ladies’ fingers can be used in salads, soups, and stews, fresh or dried, fried, sautéed, roasted, boiled or stewed. Cutting okra and cooking them in moisture releases a mucilaginous, or slimy juice that increases the thickness of soups and stews. Dried okra can be used to make or thicken a sauce, or as an egg white substitute. If you prefer less juice, limit cooking time to 5-7 minutes.


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